Whizz
up all the ingredients in a blender or food processor. Then transfer
the mixture into an ice cream machine. Churn until it begins to firm up.
How long it takes will depend on your machine, I know my ice cream is
done, when the paddle starts to rotate the opposite way, although you
can tell by the texture. So, when the ice cream is velvety, transfer it
to a container and freeze until you are ready to serve it.

If
you are churning by hand, pop into a container and freeze for about 90
minutes until it starts to freeze around the edges. Stir well, then
repeat the process twice more until the mix is smooth and frozen.

This
really is a cheat's ice cream, as the custard is already made. It just
makes the process so quick from start to finish and when you have a
eureka moment like I did, when I decided to eat some of that fudgey
chocolate cake, hot with ice cream, then it is just what you want. It is
a good store cupboard standby for last minute guests too!

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Jacqueline & Cooper

I have been blogging over at Tinned Tomatoes since April 2007, but since having my little boy Cooper I have spent a lot of time thinking up new dishes for him to try.

The dishes on Little Tums are for the whole family, but with an emphasis on children. Some of the recipes on Little Tums first appeared on Tinned Tomatoes and some are recipes. I hope you enjoy having a browse around.

Please stop and leave a comment or just to say hello. If you have any questions you can email me at recipesforlittletums@gmail.com